Well,they think we're being smarta$$es. I don't see it that way,being an English major. Comm 1 & 2 in college were more interesting. Rather amusingly similar to the bar explanation bit. All through school,they taught us formal English,right? Well,by the time I got to college,in communications 2 they taught us to right the way we speak. Just learn to speak correctly.
Oh boy,did I have some fun with that one...

Hahaha! That reminds me of an English teacher I had who would always correct the grammar in my dialog. That always drove me nuts.

Yeah, it's definitely drier than a riesling, which is a dessert wine, but so are all reds. My brother will be the first to tell you "Drink what you like, whether it costs $100 a bottle or comes in a box... that's why you drink it, to enjoy it." ...which is why I drink beer... so back to beer!

My former life wine snob has to come out and point out that riesling is not automatically a desert wine. Certainly, riesling is a common varietal in dessert wines, and even many rieslings which are not dessert wines are on the sweet side. While many rieslings are pretty sweet, overall they actually cover a pretty wide range on the dry/sweet spectrum.

My former life wine snob has to come out and point out that riesling is not automatically a desert wine. Certainly, riesling is a common varietal in dessert wines, and even many rieslings which are not dessert wines are on the sweet side. While many rieslings are pretty sweet, overall they actually cover a pretty wide range on the dry/sweet spectrum.

Yeah, it's definitely drier than a riesling, which is a dessert wine, but so are all reds. My brother will be the first to tell you "Drink what you like, whether it costs $100 a bottle or comes in a box... that's why you drink it, to enjoy it." ...which is why I drink beer... so back to beer!

In the NY wine region there's rieslings that are dry as a bone. 0% residual sugar. One of my favorites. More than 1% and I find it gross.

I like French champagne from epernay (sp?) with my caviar. Been too long since I had that last at this French reasturant on the far side of the lagoons in vermilion. Every time we drive over the lagoons to get there,the Giligan's island theme runs through my head.